Produce Briefs...
Pea Tendrils
These delicate vines have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Grower
Seasons/Availability
Peak season for Yuzu limes is December thru April.
Current Facts
The yuzu lime is a hybrid between the Satsuma mandarin and the Ichang papeda, a slow growing wild citrus which has never been individually cultivated though it is a parent to many hybrids. The name lime is misleading as the yuzu has no lime parentage. More interesting though is that the yuzu does not bear the same taxonomical characteristics as its parent species. There are several known hybrids of the yuzu fruit, many of which originated from seedlings that germinated within fruit waste.
Description/Taste
The yuzu lime, when mature has the appearance of a stout and puffy spherical lemon. Its peel is thick, semi rough and fragrant. Its flesh contains numerous seeds and membrane that is consistent with the inner texture of its peel. The juice from yuzu limes is highly acidic and tart. Its sweetness is in the oils of its rind.
Applications
The yuzu lime is most commonly used for cooking as its peel is laden with citrus aromatics. It is used to create sauces, liquors, vinegars and jams.
Geography/History
The yuzu lime has two scientific points of origin. It is thought to have originated in Korea and from there was introduced into China. Most scientists maintain that its origins are within the upper regions of the Yangtze River in China, the area that the fruit tree was discovered by Frank Meyer, the same discoverer of the Meyer Lemon. He brought seeds from the yuzu fruit back to America in 1914. Included in his description of the fruit, he noted that he sourced the seeds from the Hubei Provence along the upper slopes of the Yangtze River at an astonishing elevation of 4,000 feet. The temperatures dip below freezing in that area and their are no other citrus varieties that grow near that region. The yuzu tree is the most popular citrus fruit tree in the Far East, specifically Japan. It is often used as rootstock for satsumas and other cultivated citrus varieties.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Yuzu Limes. One
is easiest, three is harder.
| Beck Grove | Homepage |
Seasons/Availability
Peak season for Yuzu limes is December thru April.
Current Facts
The yuzu lime is a hybrid between the Satsuma mandarin and the Ichang papeda, a slow growing wild citrus which has never been individually cultivated though it is a parent to many hybrids. The name lime is misleading as the yuzu has no lime parentage. More interesting though is that the yuzu does not bear the same taxonomical characteristics as its parent species. There are several known hybrids of the yuzu fruit, many of which originated from seedlings that germinated within fruit waste.
Description/Taste
The yuzu lime, when mature has the appearance of a stout and puffy spherical lemon. Its peel is thick, semi rough and fragrant. Its flesh contains numerous seeds and membrane that is consistent with the inner texture of its peel. The juice from yuzu limes is highly acidic and tart. Its sweetness is in the oils of its rind.
Applications
The yuzu lime is most commonly used for cooking as its peel is laden with citrus aromatics. It is used to create sauces, liquors, vinegars and jams.
Geography/History
The yuzu lime has two scientific points of origin. It is thought to have originated in Korea and from there was introduced into China. Most scientists maintain that its origins are within the upper regions of the Yangtze River in China, the area that the fruit tree was discovered by Frank Meyer, the same discoverer of the Meyer Lemon. He brought seeds from the yuzu fruit back to America in 1914. Included in his description of the fruit, he noted that he sourced the seeds from the Hubei Provence along the upper slopes of the Yangtze River at an astonishing elevation of 4,000 feet. The temperatures dip below freezing in that area and their are no other citrus varieties that grow near that region. The yuzu tree is the most popular citrus fruit tree in the Far East, specifically Japan. It is often used as rootstock for satsumas and other cultivated citrus varieties.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
Recipe Ideas
Recipes that include Yuzu Limes. One
is easiest, three is harder.
